For the banana bread:
1 ½ -¾ cups (375-400 g) mashed ripe bananas (3-4 bananas)
7 Tbsp coconut oil, melted
½ cup granulated sugar, plus extra for sprinkling
½ cup packed light brown sugar
1 large egg
1 tbsp vanilla extract
1 ½ cups all-purpose flour
60 grams ground golden flaxseed (about ~3.5-4 tbsp worth)
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tbsp ground ginger
1/2 tsp flakey salt
For the streusel topping:
3 tbsp flour
4 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp melted butter
Preheat the oven to 325 degrees.
Using a stand mixer or a mixing bowl, mash the bananas until smooth. Add the melted coconut oil, sugar, brown sugar, egg, and vanilla extract. Mix until well combined and the sugar has dissolved.
In a separate mixing bowl, whisk together the flour, ground flaxseed, baking soda, salt, cinnamon, and ground ginger.
With the mixer on low, slowly add the dry ingredients to the wet. Once the dry ingredients are in, turn the mixer speed up and mix the batter until just combined. DO NOT OVERMIX.
In a small mixing bowl, add all the streusel ingredients together and mix using a fork to break up any brown sugar bits.
Grease a 9.25 X 5.25 X 2.75 inch loaf pan (1.5 QUART) and add the banana bread batter. Top with streusel and flakey salt.
Bake for 60-70 minutes or until a toothpick comes out fairly clean (it's a very moist banana bread so a few crumbs are okay).
Let cool for 15 minutes and then dig in. Bottoms up!